1 medium onion, diced
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1 1/2 qt. bison stock |
| 1 leek, cut into rounds |
1 qt. Chicken stock |
| 4 ribs (stalks) celery, diced |
1 tsp. Black pepper, coarse ground |
| 2 medium carrots, diced |
1 bay leaf |
| 1/4 cup green bell peppers, diced |
1/2 tsp. thyme leaves |
| 1/4 cup red bell peppers, diced |
1/2 tsp. marjoram leaves |
| 1/4 cup oil |
2 cups red potatoes, peeled & cubed |
| 1 lb. ground bison |
2 cups red potatoes, diced |
| 2 tsp garlic, chopped |
1/2 cup green beans, frozen |
| 1/2 cup tomato paste |
1/2 cup corn, frozen |
Cooking Instructions:
Sauté first item in oil until onions are slightly browned. Add ground bison and cook it until meat is cooked to your satisfaction. Add garlic, tomato paste, bison stock and chicken stock and the spices. Bring to a boil. Add the potatoes and diced tomatoes and simmer for 25 minutes. Add the green beans and corn. Cook for another 15-20 minutes.
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